See http://tny.im/snb — The presence of white colony-forming yeasts (WCFYs) in raw materials negatively affects the quality of kimchi. Accordingly, disinfection processes to effectively control spoilage yeasts, including WCFYs, are crucial for extending the shelf life of kimchi. However, conventional disinfection procedures could result in undesirable changes in the nutritional attributes or sensory characteristics of…
Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning
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